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Print this Recipe    Chelsea Buns

Chelsea Buns

1 package dried yeast
1/3 cup warm water
6 tablespoons sugar
5 cups all-purpose or bread flour
1 teaspoon salt
1/2 teaspoon mace or nutmeg
1/2 teaspoon cinnamon
pinch powdered cloves
2 sticks butter
1 cup lukewarm milk
1 egg, lightly beaten
1/2 cup brown sugar
1/2 cup raisins
2 tablespoons candied orange or lemon peel (optional)
1/4 cup milk

In a small bowl mix the yeast with the warm water and 1/2 teaspoon
sugar and let it stand for 10 minutes or until it is frothy.

In a large mixing bowl stir together the flour, 3 tablespoons of
sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2
sticks of the butter in small pieces and rub into the flour. Make
a well in the center and add the yeast mixture and the lukewarm
milk. Combine together and then add the egg. Mix together and
knead until you have a fairly soft but not sticky dough.

Form it into a ball and place it in a bowl covered by a plastic
bag or wrap. Set in a draft-free spot until doubled in bulk - about
1 1/2 hours. Knock down the dough to deflate it then divide it into
two portions. Grease two jelly roll or similar baking pans. Working
with one portion at a time, roll out on a floured board. Roll to
form a rectangle roughly 10 by 15 inches. Spread half the remaining
butter on the surface. Sprinkle on half the brown sugar then half
the raisins and half the candied peel, if you are using it. Then,
working from the narrow end, roll-up the rectangle of dough, as if
you were making a jelly-roll. Repeat with the other portion of
dough.

Cut each roll into 10 portions and arrange them 1/2 inch apart in
the jelly-roll pans. Cover with plastic or a damp towel and let
rise for 20 minutes or until the buns are just touching. Preheat
the oven to 425 degrees. Bake until golden brown - 15-18 minutes.

While the buns are baking make a glaze by boiling together the 1
tablespoon of the remaining sugar and 2 tablespoons of milk untilvery
foamy. Brush the buns with this glaze as soon as they come from
the oven and while the glaze is still very hot. Immediately sprinkle
with the remaining sugar.

Makes 20 buns, which are best eaten the day they are made or the
day after, though they reheat very well.

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10 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Excellent buns, May 31, 2004 - 08:03 PM
Reviewer: Anonymous from Somerville, MA USA
A close approximation to the chelsea buns of my childhood. Would like the dough to come out flakier but nonetheless absolutely delicious, and not terribly difficult to make. The recipe was very clear in its instructions and easy to follow.

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